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Photo of Grilled Tandoori-Style Chicken and Vegetables by WW

Grilled Tandoori-Style Chicken and Vegetables

2
Points® value
Total Time
2 hr 1 min
Prep
45 min
Cook
16 min
Serves
4
Difficulty
Easy
For the best flavour, make sure your spices are fresh (and not something you’ve had stashed in the back of the cabinet for a while!).

Ingredients

Ground coriander

2 tsp(s)

Ground cumin

2 tsp(s)

Garam masala

2 tsp(s)

Paprika

2 tsp(s)

Ground turmeric

1 tsp(s)

Black pepper

¼ tsp(s)

Cayenne pepper

½ tsp(s)

Plain fat free yogurt

⅔ cup(s)

Fresh lemon juice

¼ cup(s)

Ginger root

1 tbsp(s)

Garlic

2 clove(s), large, chopped

Table salt

1½ tsp(s), or to taste

Uncooked boneless skinless chicken breast

1 pound(s), (four 4 oz pieces - or if you prefer, use thin cutlets)

Zucchini

1 medium, cut diagonally into 1/4-inch slices

Yellow summer squash

1 medium, cut diagonally into 1/4-inch slices

Red bell pepper

1 medium, cored and cut into 8 wedges

Vegetable oil

1 tbsp(s), divided

Lemon

½ medium, cut into 4 wedges

Instructions

  1. Combine coriander, cumin, garam masala, paprika, turmeric, black pepper, and cayenne in a small skillet; toast over medium-low heat, stirring occasionally, until fragrant, about 1 minute. Remove from heat; let cool.
  2. Set aside 1 tsp of cooled spice mixture; add the rest of spice mixture to a blender with yogurt, lemon juice, ginger, garlic, and salt; puree.
  3. Arrange chicken in a large glass bowl (or gallon-size zip-close plastic bag) and add marinade. Massage marinade into chicken; cover and let sit at room temperature for 30-60 minutes.
  4. Meanwhile, put vegetables in a large bowl; toss with 2 tsp oil, reserved spice mixture and pinch salt (optional).
  5. Heat a grill pan over medium-high heat until nearly smoking. Arrange vegetables on pan; cook until barely tender, flipping once, 3 minutes per side. Transfer to a platter; keep warm. (You can also cook this on an outdoor grill.)
  6. Brush remaining 1 tsp oil over grill pan. Remove chicken from marinade, leaving behind as much excess marinade as possible; place on grill. Cook, flipping once, about 6 minutes per side, until a thermometer inserted into side of chicken registers 165°F. Serve with lemon wedges.

Notes

Serving size: 1 chicken breast and 1 cup vegetables

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